# What You'll Need:
→ Cupcake Base
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons milk
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Fondant Graduation Caps
14 - 4 ounces black fondant
15 - 2 ounces yellow fondant or yellow licorice strings
16 - 1 tablespoon water
# How to Make It:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium mixing bowl.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy using an electric mixer.
04 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add dry ingredient mixture and milk to the creamed base, starting and ending with the dry ingredients. Mix until just combined.
06 - Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick inserted in the center emerges clean. Cool completely on a wire rack.
07 - Beat butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Whip until smooth and fluffy.
08 - Pipe or spread frosting onto cooled cupcakes using a piping bag or spatula.
09 - Roll black fondant to 1/8 inch thickness. Cut 12 small squares, each approximately 1 inch wide. Shape and flatten small balls for cap bases. Attach squares to bases with a dab of water.
10 - Roll yellow fondant or form licorice strings into thin ropes. Secure tassels to the center of each cap using a touch of water.
11 - Place fondant graduation caps gently onto each frosted cupcake.
